I just got an email
from anonymous from Texas:
Anonymous has left a new comment on your post "Just Ask Rosie.":
Aloha Rosie! Panko is what exactly? Flour? When a friend & I went traveling to the south Pacific we picked up a bag of Panko at the local grocer & used it in a variety of dishes.
Since I was the beverage control officer on the trip the Panko recipes didn't make it back like we did. Guess we'll have to go back. Mahalo from Texas
In answer to your question, anonymous,
Panko is simply Japanese for "breadcrumbs."
It is generally made from bread without crusts,
so it's lighter, airier, flakier, crispier and crunchier
than regular bread crumbs.
Panko has a coarse grind, so the "crumbs"
are actually more like flakes than crumbs,
thus creating a lighter, lacier coating,
resulting in your Panko-breaded food
being less heavy and oily.
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